I recently got a cast iron skillet and have been so excited to make some skillet dishes. My dish was inspired by this recipe. If you’re like me and love Mexican food, you will love this dish! It has all the Southwestern flavor but is much lighter than traditional Mexican.
2 teaspoons olive oil
2 small or 1 medium sweet potato, chopped
1/2 cup black beans, cooked (I used dry beans; soaked overnight and cooked before adding to this dish) you can also use canned
1-2 cups Cruciferous Crunch or any leafy greens
8-10 grape tomatoes, cut in half
salt and pepper, to taste
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 oz cheese of your choice, grated
cilantro and avocado, for garnish
1. Heat olive oil over medium-high heat in small oven proof skillet. Add sweet potato and spices. Cook, stirring occasionally, until potato is slightly tender, 10-13 minutes.
2. Add black beans, greens, and tomatoes, stir to combine. Cook until greens begin to wilt.
3. Turn oven broiler to high. Top skillet with cheese and place under broiler for 3-5 minutes until cheese melts.
4. Remove from oven and garnish with cilantro and avocado. Serve immediately.